Minestrone with Cheese Dumplings recipe

It's been a long day of work and I have to be out the door at 5:30 a.m. tomorrow in order to get Mama to her appointment with the TB doctor, sooooo, here's one of my favorite family soups. (I guess I have a lot of family favorites in the soup category, but that's okay - they're all tried and tested and beloved.) You'll love this one!

Minestrone with Cheese Dumplings

Dumplings
1 c skim milk
1 ½ T margarine or butter
½ c quick-cooking cream of farina (Cream of Wheat)
2 T shredded provolone cheese
1 T finely chopped fresh flat-leaf parsley
1/8 tsp freshly ground black pepper
1 egg

Soup
2 tsp olive oil
1 c thinly sliced leeks (white part only)
¼ c chopped celery
¼ c chopped carrots
2 garlic cloves, minced
4 large tomatoes, peeled, seeded and diced
2 c vegetable stock
1 ½ c vegetable-cocktail juice
2 c water
¼ c chopped, fresh basil
1 c chopped kale
¼ c orzo

1. To make the dumplings: In a 2-quart saucepan over medium heat, bring the milk and margarine just to the boiling point. Reduce the heat to low and whisk in the farina. Then whisk in the provolone, parsley and pepper; cook, stirring constantly, for 1 to 2 minutes or until thick. Remove from the heat and stir in the egg. Transfer the mixture to a medium bowl and refrigerate for at least 2 hours.

2. Form the dumpling dough into ½-inch balls (approximately 24); cover and set aside.

3. To make the soup: In a 3-quart saucepan over medium heat, warm the oil. Add the leeks, celery, carrots and garlic; cook, stirring frequently, for 4 to 5 minutes, or until the vegetables are just tender. Add the tomatoes, stock, juice, water and basil; bring to a boil. Reduce the heat to low and simmer for 15 minutes. Stir in the kale and orzo; simmer for 10 minutes longer.

4. Return the soup to a full boil; drop the dumplings into the pan. Partially cover and simmer for 15 minutes, or until the dumplings are firm.